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Fennel-Scented Duck Breasts With Pinot Noir Sauce

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main-dish gluten free nut free halloween dinner

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Ingredients

1 teaspoon black peppercorns

1 teaspoon fennel seeds

4 cups cold water

1 fennel bulb, thinly sliced, fronds chopped

1/2 cup white balsamic vinegar

2 teaspoons honey

2 teaspoons salt

Three 12-ounce duck breasts

1 tablespoon unsalted butter

1/2 small white onion, thinly sliced

2 tablespoons honey

1/2 cup pinot noir

1 cup chicken stock or low-sodium broth

1/2 teaspoon black peppercorns

2 thyme sprigs

1 small plum tomato, chopped

Salt and freshly ground pepper

Celery Root and Potato Puree, for serving

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